I look forward to Wednesday’s edition of our local paper for its FOOD section. Last week featured sweet potatoes, so I was happy to find sweet potatoes in this week’s CSA box! Their “fingerling” size inspired me to try the roasted wedges with dipping sauce.

Make the potato wedges: I gave them a good scrubbing and didn’t bother to peel since the skins are so thin and tender. I cut out any dark spots and sliced the larger ones down the middle.

No need to peel these tender babies!

Arrange in a single layer on a foil-lined baking sheet and drizzle with the olive oil.

I combined the cumin, paprika, ginger, salt and pepper in a small bowl and mixed well. I was concerned that the spices would over-power these tender sweet potatoes, so I only used half of the amounts. After eating the roasted wedges, I believe next time I’ll do as the recipe instructs and use the full amounts of spices.

Spices!

Cook, turning once, until crisp and browned on all sides, about 20-25 minutes.

I served these for lunch to our daughters and grandchildren. Everyone loved the tender, savory sweet potatoes, and “most” of the adults enjoyed the sauce (Hubby is not a curry fan!). I halved the sauce recipe, but it still made more than we could eat.